Lightly grease a 9x13 inch baking pan.

Arrange half of the challah bread cubes in the prepared pan.

Dot the bread with small pieces of cream cheese.

Sprinkle crushed pineapple evenly over the cream cheese and bread.

Cover with the remaining challah bread cubes.

In a large bowl, whisk together the eggs and brown sugar until well combined.

In a separate bowl, whisk together the carrot juice, heavy cream, vanilla, and cinnamon.

Pour the wet mixture evenly over the bread in the pan, ensuring all bread is soaked.

Cover the pan and refrigerate overnight (or for at least 8 hours).

Preheat oven to 350°F (175°C).

Place the dish on a baking sheet lined with foil to catch any drips.

Bake for 50 minutes, or until golden brown and set.